Ingredients
- 4 sea bass fillets, skin on
- 40g/1½oz butter
- 60g/2¼oz panko breadcrumbs
- 1 unwaxed lemon, finely grated zest
- 1 tbsp chopped fresh tarragon
- 40g/1½oz Parmesan, coarsely grated
- salt and freshly ground black pepper
For the sauce
- 200g/7oz crème fraîche
- dash caster sugar
- 1 tbsp lemon juice
Method
Preheat the oven to 200C/180C . Line a large baking tray with parchment paper.
Season the sea bass fillets well on both sides with salt and pepper.
Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon . Toss and set aside.
Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with parmesan. Bake 12-15 minutes untill cooked through. Cut the lemon into wedges.
Serve the fish with a dollop of sauce and lemon wedges.
This recipe was taken from www.bbcfood.co.uk
